Prawn on sugarcane

Prawn on sugarcane

Tôm bao mÍa

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

This popular Vietnamese dish is very easy to make if you let the food processor do the work for you. Make sure you have damp fingers when forming the prawn paste around the sugarcane, as the whole process can become quite messy otherwise.

If you can’t obtain sugarcane from your Asian grocer, or for a change, try using lemongrass stems.

The prawns can also be cooked over hot coals — a great addition to your next barbecue.

Ingredients

Quantity Ingredient
600g prawns, peeled and deveined
2 garlic cloves, roughly chopped
2 spring onions, sliced
100g minced pork fat
1 tablespoon fish sauce
1 teaspoon sugar
1/3 teaspoon freshly ground black pepper
3 pieces 12 cm long, peeled sugarcane, quartered lengthwise, (to make 12 sticks)
vegetable oil, for pan-frying
Classic dipping sauce, to serve

Method

  1. Place the prawns, garlic and spring onion in a food processor and blend to a paste. Add the pork fat, fish sauce, sugar and pepper and process again until all the ingredients are combined and you have a sticky paste. Transfer to a bowl, then cover and rest in the refrigerator for 30 minutes.
  2. Divide the prawn mixture into 12 portions. Working with one portion at a time, moisten your fingers in a bowl of tepid water and flatten the portion slightly in the palm of your hand. Mould the prawn mixture around the top two-thirds of a sugarcane stick, taking care to seal the edges. Place on an oiled tray. Repeat with the remaining portions.
  3. Heat about 1 cm of oil in a frying pan. Fry the prawn skewers over high heat for 5–6 minutes, turning them regularly, until cooked and lightly golden.
  4. Serve hot, with the dipping sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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